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The 2016 Cornell Food Science Summer Scholars Program was held from June 6th - August 12th, 2016. Three juniors from various universities throughout the country conducted food safety related research as follows: Hannibal Brooks, a Junior in Food Science from Mississippi State University, worked with Dr. Martin Wiedmann on "Characterization of psychrotolerant behavior in Paenibacillus spp."
Kenton Hipsher, a Junior in Biology from the Rose-Hulman Institute of Technology, worked with Dr. Randy Worobo on "Tracking post-harvest spoilage of strawberry products from the field through the end of shelf life."
Yiling Ke, a Junior in Food Science from Oklahoma State University, worked with Dr. Elad Tako on "In vivo assessment of the effects of phytochemicals (pectin, petic-oligosaccharides, arbinana and starch) on the intestinal brush border membrane functionality and beneficial bacteria populations."
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Students also continued to perform research over the summer of 2016 at North Carolina A&T State University (NCA&TSU) Nadia Idris, an undergraduate in food and nutritional sciences at North Carolina A&T State University (NCA&TSU), has been researching antimicrobial conducted research on antimicrobial activities of herbs against foodborne pathogens since Fall 2014.
William Rowe, an undergraduate in food and nutritional sciences at North Carolina A&T State University (NCA&TSU), has been researching microbial beta-galactosidase activity and the impact of nutrients on lactose intolerance in Dr. Salam Ibrahim's laboratory since Fall 2014.
Shannon Walston, an undergraduate student at North Carolina A&T State University (NCA&TSU) and active member of the Institute of Food Technologists (IFT), has been conducting research in the Food Biotechnology and Microbiology Laboratory at NCA&TSU since Fall 2014. As a Research Assistant, she is working on dairy food fermentation using yogurt culture to produce functional dairy foods.
Kayla M. Harris, an undergraduate student at North Carolina A&T State University, has been conducting research in Dr. Salam Ibrahim's laboratory since Summer 2014. She is researching the quality and shelf life of Greek yogurt.
All four students will continue their research in Dr. Ibrahim’s group through 2016, and plan to enroll in a food safety-related graduate program. |
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